Application method of check all that apply on sensory evaluation of black garlic supplemented yogurt von Priadi, G, Setiyoningrum, F, Afiati, F, Millatina, N R N

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Chemical properties of solo black garlic fermented by Saccharomyces cerevisiae von Setiyoningrum, F, Priadi, G, Afiati, F

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Antibacterial activities of Solo garlic von Setiyoningrum, F, Herlina, N, Afiati, F, Priadi, G

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The shelf life of yogurt starter and its derivatives based on the microbiological, physical and sensory aspects von Priadi, G, Setiyoningrum, F, Afiati, F

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Physicochemical properties of Robusta coffee at various roasting levels using different roaster types von Putri, D P, Andriansyah, R C E, Setiyoningrum, F, Yulianti, L E, Hidayat, D D

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Characteristics of Solo Black Garlic Fermented in Kombucha Black Tea von Afiati, F, Setiyoningrum, F, Priadi, G, Handoyo, C H

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Drying and pulverization processes affect the physico-chemical properties of kaffir lime leaves (Citrus hystrix DC) von Setiyoningrum, F, Lioe, H N, Apriyantono, A, Abbas, A

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Heat shock transformation and expression of the plasmid containing cytolethal distending toxin of Campylobacter fetus subsp venerealis in Escherichia coli von Herlina, N, Yanthi, N D, Pratiwi, R D, Dewi, K S, Setiyoningrum, F, Priyoatmojo, D, Manggung, R D P

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Isolation of microbes from nutmeg seeds as flavor biotransformation agents von Priadi, G, Setiyoningrum, F, Perwitasari, U, Wibowo, D S, Afiati, F, Octaviana, S

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